Wednesday, August 27, 2008

Coagulation Celebration: Cheesey Bean and Cheese Enchiladas

from Ommnomnom & VegWeb

Certain foods just DON'T hold together well the first day. They are unphotogenic. They just sort of blorp themselves all over your plate. They look slippery and flaccid. But then, second day: PERFECT CONSISTENCY. The main culprits seem to be lasagna and enchilada dishes.

Today's recipe is a case in point.

After it was all done cooking, I let it sit for a while in the hope that some coagulation might take place. But when I scooped the first couple enchiladas out, it was like enchilada soup.

And then Tuesday, I had leftovers, and they were perfectly plump and beany. Go figure.

Anyways, this is a nice solid recipe. I *WILL* say, however, that if I make these again, I'll probably adjust the following:

Sub in one can of sweet corn for one of the cans of beans--I mean, sweet jesus, if you lit a match around me or N-A Sunday night, we might've combusted. And honestly, beans are delightful and all, but when you got beans beans beans, you need something sweet to counterbalance. And corn would no doubt do the trick.

Either track down some low-sodium enchilada sauce or sub in one jar of salsa for one of the cans--This was WAY too salty for my taste. And I am saying this as someone who salts the shit out of EVERYTHING, including ketchup.

And finally: I recommend serving this over a small bed of lettuce. It will help counterbalance the saltiness and make you feel at least SLIGHTLY healthier than you would otherwise after eating this dish.

All that being said and done: This is one of those recipes that's a good framework for experimentation.

So get thee to an oven and start experimenting!

INGREDIENTS:

1/2 c. flour

1/2 c. nutritional yeast

Salt, to taste

1 t. garlic powder

2 c. water

1 t. mustard

4 T. margarine

10 small tortillas (or 8 large)

2 small cans enchilada sauce

3 cans beans (white kidney, pinto, black), drained

-or-

2 cans beans and 1 can corn, drained

2 medium onions, chopped (or 3 green onions, sliced)

1 can olives, chopped

1/4 c. chopped cilantro

1/2 c. salsa (optional)

DIRECTIONS

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled.

Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step.